Bisquick Dumplings

From: Chef #1426087

On Oct 25, 2009

Years ago I bought some apples that were not good eating apples. I cooked them into sauce which came out very juicy. The flavor was the best ever. We used it for ice cream topping etc. I put the sauce into a baking dish and spooned the bisquick dumpling dough in small spoonfuls over the top with cinnamon and nutmeg, baked at 350 until the dumplings were done. We spooned the dumplings and sauce into dessert bowls and served warm with heavy cream. We make this every year after a trip to the apple orchard. I still have not found the original apple that was so horrible tasting. My friend thinks it might have been some kind of crabapple.

From: Mommie24

On Oct 23, 2009

These turned out beautifully. I did add Salt, Pepper and Paprika to taste. I had a huge roasting pan full of stew so I couldn't boil the stew on my stovetop, so I turned the temperature up to 425 in the oven and left the top off the roasting pan and cooked for 20 minutes. The top was like a plain tea biscuit and the bottom were perfect dumplings!

From: shimmerysummersun

On Aug 9, 2008

This is the only way I make my dumplings for chicken n' dumplings. Usually I add a little black pepper and some paprika. Im glad I found this recipe on here. Now i'll always have it. Thanks for posting!!

From: SusieQusie

On Jan 6, 2008

This is my favorite way to make a quick dumpling! I used a slightly different approach by making them dryer (less milk), patting out on my board and cutting into strips. I do like to cover the pot during the last 10 minutes to moisten up the top layer. Using reduced-fat Bisquick, these were terrific in Chicken and Dumplings (Low-Fat) .